Watermelon cake is a 4 layer treat covered in homemade whipped cream. Made from FRESH MELON, it is the perfect summer dessert and it's ready in half an hour!
On a large, stable cutting board or work surface, slice the watermelon, making two “slabs” from the center, each about 1½ inches thick.
Slice one “slab” from the center of the cantaloupe, 1½ inches thick. Slice one more “slab” from the center of the honeydew, 1½ inches thick. Reserve the excess melons for later.
Use a large round cookie cutter or your knife to cut around the seeds/pulp in the center of the cantaloupe and honeydew slabs. Discard.
Stack the melon slabs on top of one another, with the largest in diameter on the bottom.
With your knife straight up and down, cut a circle around the melon stack, slicing just within the rind of the top slab. This should result in 4 equal slabs of melon, with no rind left on any of them. You may want to work in batches, stacking just 2-3 of the slabs at a time. Just be sure they are all the same diameter as the smallest slab.
Whip the heavy cream in a stand mixer with the whisk attachment until soft peaks form. Add the vanilla and sugar and continue whisking until stiff peaks form, but do not over whisk.
Place one watermelon slab on a serving plate. “Frost” the top with a bit of the whipped cream. Stack the cantaloupe slab on top, then continue stacking and frosting between each layer. After the cantaloupe and honeydew have been stacked, mound a pile of whipped cream in the center to fill in the hole left where you’ve removed the seeds and pulp.
Stack the final watermelon slab on top, mound the remaining whipped cream, and spread it down over the sides of the cake to “frost” your cake.
Top with melon balls (made with the leftover melon) and blueberries.
Keep refrigerated until serving.
Notes
Storage: Refrigerate for 3-4 days, covered loosely with plastic wrap.
Keep the mixing bowl and beaters or whisk attachment in the fridge until you are you are ready to use. The colder you can keep the cream, the faster it will whip.
The sugar helps to stabilize the whipping cream and holds its shape really well when it comes to frosting.
Try to shop for melons that are similar in size.
Choose a seedless watermelon so when you are eating the cake, you aren't biting into the seeds.
If you don't have a cookie cutter larger enough to cut out the middles, use the rim of a glass instead or just a sharp knife!
Keep a few paper towels nearby when slicing off the rinds. Some melons may release more liquid than others.
Have extra balled fruit? Keep it in a small bowl for a healthy snack later on.